Please DO Eat the Daisies!

Even though the kitchen is often called the heart of the home, it is also a dangerous place for children. Every year, more than 67,000 kids are injured in the kitchen. Here's how to make sure your child isn't one of them.More >>

Want some quality time alone with your spouse but don't have the money for a sitter? Start a babysitting coop with your friends and neighbors, and you can all reap the baby-free benefits! (Let the date nights begin!)More >>

Nothing says "spring" like a fruit salad. And it's not only tasty, it's healthy, too! Best of all, the whole family can pitch in to make this easy, delicious dessert. So head straight to the fruit aisle then get cooking!More >>

Here are some simple ways to serve edible flowers that may amuse, surprise and delight anyone who thinks flowers are found only in vases (see comments from Real Families for more ideas).

Freeze small blossoms inside ice cubes and put in tall summer drinks.

Place flowers in a mold and fill with lemon or pineapple gelatin.

Chop up the blossoms and mix with cottage cheese.

Use as a cake decoration.

Garnish, garnish, garnish.

And here are some easy-to-make recipes. Be warned: Kids can help with the preparations, but some may be hesitant to try "funny ingredients", so you may want to serve them only to adult guests:

Day Lily Dressing (Delicious on chicken salad)

What You Need:

1/4 cup lemon juice

1/4 cup mayonnaise

1/4 cup honey

1/2 teaspoon tarragon

4 day lilies, chopped

What to Do:

Mix the above ingredients and chill. That's all.

"It is such a simple recipe and it was a breeze to throw together," said tester Aileen Steigerwald, who had all the ingredients on hand. She added that she was surprised at how tasty it was, but admitted that her five-year-old who helped with the preparation didn't want to taste it because "it's not right to eat the day lilies."

Nasturtium Spread

What You Need:

1 8 oz package cream cheese

1/2 cup sour cream

1/3 cup chopped nasturtium flowers.

What to Do:

Wash and drain flowers, then chop.

Spread on thin slices of bread and garnish with flower petals or chopped nasturtium leaves.

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